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Carrot and Zucchini Fritters
Carrot and Zucchini Fritters

Carrot and Zucchini Fritters

8 Review(s)
Cook Minutes 37 Min
Prep : 25 Min Cook: 12 Min
These fritters are an easy and fun way to make the most of your bumper crop. Serve this carrot and zucchini recipe as an appetizer, at brunch, or even at lunch time.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 zucchini
1 carrot, peeled
1 onion, skin removed
2 eggs
1/2 cup light sour cream
1/2 cup Kraft Parmesan, Romano & Asiago Shredded Cheese
1/3 cup flour
2 Tbsp. oil
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How do I make it ?
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Step 1
Shred vegetables using large holes of box grater; squeeze out excess liquid.
Step 2
Whisk eggs in medium bowl until blended. Add sour cream; mix well. Stir in cheese, then flour. Add shredded vegetables; mix well.
Step 3
Heat oil in large skillet on medium heat. Drop half the batter evenly into 6 mounds in skillet, using about 2 Tbsp. batter for each mound; flatten slightly with back of spatula. Cook 2 to 3 min. on each side or until fritters are golden brown on both sides. Transfer fritters to paper towel-covered plate. Repeat with remaining batter.
Step 4
Serve with sour cream.
Kraft Kitchen Tips!
It is important to squeeze out as much water from the grated vegetables as possible. Too much moisture will prevent the fritters from holding their shape.
Calories From Fat
% Daily Value
Total fat 11 g
17 %
Saturated fat 3.5 g
18 %
Cholesterol 70 mg
Sodium 180 mg
8 %
Total carbohydrate 10 g
Dietary fibre 1 g
4 %
Sugars 3 g
Protein 8 g
Vitamin A
40 %
Vitamin C
15 %
10 %
6 %
6 servings, 2 fritters (76 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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